Melt 1 tablespoon of vegan buttery spread in a pot over medium heat. Add chopped onion and frozen peas. Stir for about 5 minutes until onion is translucent.

In a bowl, combine baked, peeled Yukon Gold potatoes with the cooked peas and onions. Mash until creamy but still textured.

Add curry powder, ground ginger, salt, pepper, and an additional tablespoon of vegan buttery spread to the potato mixture. Stir to combine and taste for seasoning.

Prepare a plate with gluten-free flour. Shape small portions of the potato filling into patties, roll in flour to coat.

Heat remaining vegan buttery spread and canola oil in a frying pan over medium heat. Fry patties for about 3 minutes per side until golden brown.

Transfer fried patties to a plate lined with paper towels to drain excess oil. Serve warm with dipping sauces.